Yuletide Cranberry Ice Recipes

Steps:

• In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.

Steps:

• 1. In a medium sauce pan, combine cranberries, sugar and the boiling water. Cook until cranberries Pop. About 8-10 minutes. Let cool.
• 2. In a small saucepan, combine cold water and gelatin. Let stand 5 minutes to soften. Cook and stir over low heat until gelatin dissolves.
• 3. In a blender or food processor, combine cranberry mix and blend until smooth. Return the mix to saucepan. Stir in the gelatin mix and the ginger ale.
• 4. Pour cranberry mix into a 8x8x2 inch pan. Cool to room temperature. Freeze until mushy.
• 5. Transfer the partially frozen mix to a large chilled mixing bowl. Beat until smooth, but not melted. Return to pan and freeze until serving. To serve, scoop into dishes or pretty small bowls. Garnish with mint if desired.

Steps:

• In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Steps:

• Combine the sugar and water in a saucepan and bring to the boil. Let cook five minutes and remove from the heat. Let cool. Chill.
• Put the cranberry sauce into the container of a food processor or blender and blend thoroughly. Add the orange juice and the syrup and pour into the container of an electric- or hand-cranked ice-cream freezer. Freeze according to the manufacturer's instructions.

Steps:

• Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
• Gently stir in lemon-lime soda.
• Divide mixture to fill 2 ice cube trays. Freeze until firm.
• Transfer cubes to food processor and mix until frothy.
• Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.